Food Quality Strategies for enhancing organic food quality

This Research Topic Review aims to summarise the available knowledge on strategies for enhancing organic food quality. The Review will provide organic advisers with a better understanding of the differences between organic and conventional food quality so that they can support the development of organic farming systems and supply chains that deliver better quality organic food. The Review takes a broad definition of food quality and on the appropriate methods for determining food quality. However, the focus is on the factors that are more or less within the control of the farmer and the rest of the supply chain, and that directly impact on the appreciation or the intrinsic quality of the food as presented to, and eaten by the consumer. The specific issues addressed by the Review include: • Consumer perceptions of organic food qualities and the market for organic food • Organic supply chains and their impact on quality, in the broadest sense • Environmental quality of systems – although not an intrinsic quality (in the same way as, for example, the vitamin content of food), it is an important quality parameter for organic food • Food safety • Crop products – production systems and quality • Livestock products – production systems and quality Twenty three Defra funded research projects are reviewed and a total of 355 papers selected from the Orgprints archive (www.orgprints.org) using the search term “organic food quality” have been scanned. Thirty one have been selected for review. Several additional sources have also been identified. In total, 75 sources have been reviewed

SOIL, FOOD QUALITY AND HEALTH

It is intrinsic to fulfilling any aspirations that we have to spread the organic concept of health and it is vital to the wellbeing of our society and that of future generations for us to find and practice an alternative to the destructive and iniquitous spread of globalisation. This conference posed the question – “Local and Organic in a Global Food Economy: What is our role? - As farmers, as consumers, as citizens? – What is our role? my perspective of the global food economy is that we have to, in the first place and urgently, develop an alternative to it. A locally based food economy is right for nutritional reasons, for development reasons, and for socio-economic reasons. But more than that, we have no choice if we wish to preserve anything that resembles a democratic and civilised society. We live in world of finite and rapidly diminishing resources: quite apart from being inequitable and a moral abomination, the global growth economy upon which we struggle to base our society is untenable. It is in fundamental conflict with the biological base of our planet and must be replaced as our civilisation's central organising principle

WHAT IS FOOD QUALITY?

Presents the various aspects of food quality from the consumers' viewpoint.Food Consumption/Nutrition/Food Safety,

Organic food quality – axioms and ambiguities

During last decades the consumer trust in food quality has drastically decreased, mainly because of the growing ecological awareness and several food scandals. Consumers started to look for safer and better controlled foods, produced in more environmentally friendly system. Organically produced foods are widely believed to satisfy the above demands; up to now research studies have partly confirmed this opinion. Organic crops contain fewer nitrates and nitrites and fewer residues of pesticides than conventional ones. They contain as a rule more dry matter, vitamin C, phenolic compounds, valuable amino acids and total sugars; however the level of carotenoids is often higher in conventional plant products. Organic crops contain often more mineral compounds; they have usually better sensory and storage quality. Farm animals from organic herds and small experimental mammals fed organically show often better health and fertility parameters. However, there are also some negatives: plant and animal production in organic system show lower yield than in conventional production. Several important problems need to be investigated and settled in coming years: environmental contamination of the organic crops, bacterial and fungi contamination. The impact of the organic food consumption on human health and well being still remains unknown and needs explanation

Challenges for an organic food quality concept- the Inner Quality Concept Requirements demonstrated on an experimental concept

At the Louis Bolk Institute, together with several international partners, years of work and several research projects were directed towards the validation of the "Inner Quality Concept"; an organic food quality concept. This concept intends to build two bridges. One bridge between crop management and food quality and another bridge between food quality and possible health effects for the consumer. This paper focuses on requirements for validating a concept, presenting examples from the work in the Louis Bolk Institute

Pengaruh Food Quality Dan Atmosphere Terhadap Customer Loyalty Dengan Customer Satisfaction Sebagai Variabel Intervening Pada Café Intro Di Surabaya

The study discusses the influence of food quality andatmosphere on customer loyalty with customer satisfaction as anintervening variable at Café Intro in Surabaya. The sample ofthis research is 100 Café Intro customers who purchase inOctober 2016-March 2017. Measurements are done from foodquality (X1) with presentation indicator, variety menu, healthoptions, taste, freshness, temperature. Atmosphere (X2) withindicator of style, layout, color, lighting, furnishing, ambience,customer satisfaction variable (Y1) withsatisfaction asfulfillment indicator, satisfaction as pleasure, satisfaction asambivalence, while customer loyalty (Z1) Recommend friends,continue purchasing. The results showed: (1) Food quality hassignificant effect on customer satisfaction; (2) Atmosphere has asignificant effect on customer satisfaction; (3) customersatisfation has a significant effect on customer loyalty

Regulation of Food Quality Development and Supervision in Denpasar City

Guidance and supervision of food quality need to be carried out in each region because of it given the high victims of food poisoning in Indonesia. The absence of regulations governing food hygiene and safety and the lack of public awareness are the reasons for the high incidence of food poisoning. Therefore it requires a firm attitude from the central and regional governments and socialization for the community regarding the importance of food hygiene and safety. This research aims to analyze the regulation of supervision and supervision of food quality in Denpasar City and the form of supervision and coordination between related agencies in sanitation hygiene and food safety supervision in Denpasar City. This research is normative legal research. This research can be summarized as follows: First, there is no explicit arrangement regarding the development and supervision of food quality in Denpasar City, but implicity contained in the Regional Regulations of Denpasar City Number 7 of 2008 concerning the Organization and Work Procedures of Denpasar City and the Regulation of Mayor of Denpasar Number 33 of 2008 concerning the Description of Job Duties in the Denpasar Municipal Service Organization; and Twice, and Twice, The Government of Denpasar City through the Health Office in collaboration with BBPOM routinely conducts checks and supervisions of sanitation and security of processed food which is marketed in various regions in Denpasar City

Measuring food quality: concepts, methods and challenges

From 12 to 14 February, the Louis Bolk Instituut organised the 3rd annual QLIF workshop, titled "Measuring food quality, concepts, methods and challenges”. During these days a diverse and intensive program was presented. Participants came from, Belgium, Bulgaria, Germany, Greece, Hungary, Macedonia, Poland, Turkey. Participants were all very enthusiastic, both on the quality of the presentations and the total program. For all those of you who missed it, I give a brief impression. On the first day definitions of food quality were discussed as well as the methods to measure this quality. Machteld Huber explained the inner quality concept, developed by the Louis Bolk Instituut. This inner quality concept is based on two main life processes in organisms; Growth and Differentiation and the balance or integration of these two processes. This in contrast to many other quality definitions based on the presence or absence of substances. Analytical methods for measuring food quality (measuring substances) and experimental methods (e.g. crystallisation, biofotons ) measuring life processes were discussed. After the theoretical part, participants had the opportunity to work with biocrystallisation pictures and to visit the crystallisation laboratory. The second day started with a visit to one of the largest organic greenhouses in the Netherlands. The farmer grows tomatoes and paprika on a contract basis. Recently he started with a speciality in tomatoes, the Wild Wonders, a mixture of different shaped and coloured tomatoes. The greenhouse therefore gave a good view on the combination of ‘volume’ production and quality growing. In the afternoon, Jacob Holm Nielsen gave us a very interesting insight into the QLIF studies on organic and low input dairy. The type of feed showed to be very important for the milk composition and he emphasized that for organic high-quality dairy, maize can better be avoided as part of the feeding regime. Joke Bloksma presented the studies performed on lettuce, apple and carrot quality and how management factors (for apple, the bearing of the tree, sun light, ripening etc) influenced the quality of the products. Finally Gabriele Wyss from FIBL gave a presentation on food safety and food risks in organic production. She explained that many food safety aspects and food risks in organic are covered by conventional safety regulations and additional rules for organic farming. Because of the precautionary principles in organic food production the product safety and process safety tends to be higher in organic than in conventional. At the end of the day 4 participants presented their own research. This gave a broad view on different studies in the field of food quality and it gave rise to many questions and suggestions from other participants. The 3rd day taste and health were the main topics. Organic food might have a better taste than conventional, but how do we measure taste. Bob Cramwinckel of the Centre for Taste Research explained their 3-steps method to measure physical, psychological and total taste. Last presentation was given by Ruth Adriaansen on how we can study health effects of organic food. The necessity of a clear working definition of health showed to be very important for the design of a study, the choice of parameters and the effects to be studied. As an example, the study design of “Organic, more healthy ??”, the large feeding study in chicken, currently being performed by the Louis Bolk Instituut, was discussed. According to one of the scientific contributors the program “gave a great insight in the discussion going on in the field of organic food quality”. The overall conclusion was that for the evaluation of food quality you have to take much more aspects into account than nutritional content and contaminants only. An enlarged or holistic quality concept is needed to cover the ambitions of organic food production. Challenge is to further develop such concepts and to design robust scientific studies which account for all relevant quality aspects

BACTERIOLOGICAL STANDARDS AND FOOD QUALITY/SAFETY

Food Consumption/Nutrition/Food Safety,

Organic Food Quality: Can it exist without Measurement?

Abstract - Consumers who purchase organic foods are motivated primarily by the health benefits. What assurances are there that defining organic products based on inputs, methods, and ingredients will meet or exceed consumer expectations if there are no re-quirements to define, measure, and meet product quality standards? The future of the organic industry will depend on understanding and quantifying con-sumer expectations and then defining metrics for assessing organic product quality that satisfies these expectations. After establishing quantifiable product quality targets, the next challenge will be to correlate farming and processing methods so that the product quality criteria and consumer expectations are satis-fied